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12/10/11

Sajtos Pogácsa - Hungarian Cheese Puffs

We have different traditions in Hungary in the holiday season. Santa, I mean St Nicholas, comes on 6th December here and on Christmas Eve we are waiting for the little Jesus to bring our presents! Of course, as an almost 22-year-old I don't expect any gifts on Nicholas day...That is why I was so surprised when I got absolutely the coolest thing ever! A plastic bread-board! I had a huge wooden one that was very heavy, very hard to clean and needed such a big space. Look at this beauty :)

It has everything I might need. Measurements, unit converter, it can be rolled up, I don't need to use flour for kneading...I know exactly how big I need to knead the dough, it is perfect!

So, of course I just had to try it out! :)

I've been waiting for these cheese puffs' recipe for years now. It is a traditional, old school Hungarian pastry. It is made with yeast and it tastes amazing! These mini puffs are crunchy on the outside and super duper soft inside! This recipe is the ultimate crowd-pleaser at social gatherings. Now, that the holiday season is on full gear, I recommend making these cute puffs ahead. They can be stored in a box for up to a week or even 2! Just put them in the microwave for a couple seconds and voila, taste as if they were made fresh :) Or you can put them in the freezer and melt them a few hours before serving. Do you need anything better?

Sajtos Pogácsa - Hungarian Cheese Puffs

makes 1 kg mini puffs

500 gram flour - I used all-purpose

1 package dry yeast - mine was 7gram

1 teaspoon sugar

1,5 dl warm water

200 gram butter

1 tablespoon salt

2 eggs - divided to yolks and egg whites

1/2 cup plain yogurt

250 gram shredded cheese - I used smoked cheese and cheddar

Mix the flour, salt and butter together. In another small bowl, add the sugar to the warm water and then mix the dry yeast in it with your fingers. Don't use metal spoon because the yeast might not work. Set it aside for a few minutes until the top is foamy. Mix the egg yolks with the yogurt and add it to the flour mixture. Work it together, then add in the yeast. Knead the dough for about 10-15 minutes. First, the dough will be very sticky and wet but do not worry, just knead. When you see the dough has come together, place a cloth on top of the bowl and set it aside. Preferably somewhere warm for 30 minutes.

After 30 minutes, the first folding comes.

Roll the dough out.

Bring the right and left side of the dough into the center. Then bring the bottom part to the center, too.

Fold the upper part of the dough so it will look like this.

Put the dough back to the bowl and cover it with the cloth. Leave it for another 30 minutes.

Do the same folding technique and set it aside for another 30 minutes. Fold the dough again and let it sit for another 30 minutes. I know, it's kinda annoying but you can clean the kitchen, shred the cheese while waiting :)

After the 30 minutes has passed, roll the dough out to about 2 cm thickness. Get a roll or biscuit cutter and start cutting.

Place the little puffs on a baking sheet. Beat the egg whites slightly and spread it on the puffs lightly. Sprinkle some salt and add the cheese generously on top.

I have been looking for (and trying) pogacsa recipes for the last four years in a desperate attempt to re-create my favorite food for two years living in Budapest. I cannot wait to try this one, since all others have failed to impress! Thank you so much!

Hi Csilla! Thank you so much! Nagyon Koszonom Szepen!!! These worked! After many years of experimenting you finally gave me the answer and a really good recipe for pogasca! So thrilled to share these with friends and family who have heard so much about these. Keep on posting!

I'm so happy for you!! :) Frankly, I have never made hortobagyi palacsinta in my life so I do not have a go-to recipe for that. Actually, I don't even really like it that much... I'm sorry... But if I do get to eat a good one, I will most definitely get the recipe and post it!

No way! I am so sorry! I know how that feels....Did you wait for the yeast to foam? Or did you fold it 3 times? I am not sure what could have gone wrong :( I made them only once and they turned out perfect. Or maybe different flour makes it different?

Hi Csilla! I found your blog on Pinterest a few days ago and absolutely LOVE all of these amazing recipes you are posting! I am passing on to you the Liebster award, which is an award for awesome blogs that have less than 200 followers! Hopefully it will help introduce more bloggers to you and your blog! Feel free to check out my most recent post and pass it along to some of your favorite, smaller blogging friends!

After 7 years of experimenting with pogacsa in the US I have finally made it work thanks to your recipe! For those in the US, I used Fleischmann's RapidRise yeast(1 pack)and Gold Medal self rising flour. 500gr flour-> 4 cups, 200gr butter->1.76 stick. 190C->375F. Koszi Csilla! Keep baking, keep blogging!

Csilla, thanks for the recipe - can't wait to try it out. I've been looking for an easy recipe and this sounds like the one. Thanks to Anonymous above, I now have the US measurements too :-).Veletlenul nem szeretnel szilvas gombocot kreatalni es annak a recipe-jet is megosztani? :-)

The bread board is from Tupperware! I'm not sure where it was bought since I got it as a gift... But you can probably find it on the Tupperware website! I love that board, it is sooo easy to work with, let alone how convenient to store it! I absolutely hated the normal wooden board that was so big and so hateful to clean :D I hope it helped!I hope your moving to the States will go well! Where are you going there?

Thank you so much! I'll look around before I leave next month. Maybe I can even order it from the US so I don't have to carry it with me. You're right about the wooden ones. I've got one that just sits in the cupboard because I hate it so much. I'm from Illinois, but am moving back to go to Nebraska to start work on my Ph.D.

I just wanted to let you know that I have been following your blog for a while, but had never tried any of your recipes until recently when I need to make some pogacsa for a special event at my husband's work. We are Americans and lived in Hungary for a few years...so I have had pogacsa and even tried some other recipes I found online. Your recipe and instructions were so easy and they turn out wonderfully delicious! Thank you for a flavorful memory!

Hi Csilla, we live in Australia and have just returned from a holiday in Budapest, where my husband lived for a few years a while back. He loves sajtos pogacsa so I tried your fun and not-too-difficult recipe...and it worked! Thank you for making Hungarian cuisine accessible to people around the world who don't have Hungarian grandmothers, we will be trying your kakaos csiga recipe next (after a few visits to the gym maybe). Hint for others: I didn't have any smoked cheese, so I sprinkled some smoked paprika on top of normal grated cheddar. Yum!

I'm so glad the recipe worked for you, too!! :) It made me really happy to read your comment! I like to share recipes that work and taste great! You should definitely try the kakos csiga! :) And the gym can wait! I mean, what are those new years resolutions are for? :D December is the month of indulging! Thank you again for writing!

Hi Csilla. I have lived in the far west of Hungary for nearly five years now and eaten sajtos pogácsa many times. I never had the recipe (i.e. the ingredients) until I found your page. I have seen my good friend's mother make them. I thought you might be interested in the variation on your recipe that she uses. It was just the same technique - roll and fold - but after the rolling each time she sprinkled a quarter of the grated cheese on before folding. Three rollings just as you said. The remaining quarter of the cheese went on top just as you say before baking. I might just have to have a go to take along as nibblies for Szilveszter.

Oh no!!! I don't think that the temperature is to blame because the yeasty dough loves being in a warm environment, in fact it won't rise if it's not! Did you let it sit and fold as told in the recipe? Because the dough should be already risen after the 1st sitting! I can't really imagine why it didn't work :( Maybe you could give it another try and see what happens!! :) ps. my problem was always that I didn't let the yeast foam enough and started working with it anyways and then my dough didn't rise! maybe that was the problem for you, too?

Szia Csilla. Thank you for your sajtos pogácsa recipe. I'm Finnish but been in love with Hungary for 3 years now (I did both of my internships there - 3months in 2009 and 3 months in 2010). I'm currently studying the language properly - fluently reading restaurant menus isn't enough for me anymore ;) A question, I tend to use fresh yeast... how would that affect the recipe? Köszönöm szépen!

Really? That's pretty amazing that you decided to start learning the language, it can be quite tricky at times ;) I'd say it wouldn't matter whether you use instant dry or fresh yeast but since I haven't tried the recipe with fresh one myself I can only guess it. Try using 25 grams of fresh yeast and let me know how it turned out! But I wouldn't worry about it much, it should work ;) And get a hungarian boyfriend, makes it easier to get fluent in the language :D Just kidding ;)

I think my boyfriend for 10 years would mind that a bit :D He's the one who introduced me to Hungary - and also we stayed there together on 2010 (with our dog!) :) I'll let you know how "fresh yeast pogácsas" worked out.

THis looks great! EAch time you fold the dough and let it sit, do you roll it out before? like, you roll the dough out, fold it, let it sit, then roll it out again, fold it, let it sit? Cant wait to make this!

I made those twice now. Added cottage cheese mixed with yoghurt (as Hungarian girl I know does that). First time I made those ages ago they didn't grow much but I think it's because of dry yeast which I'm not a fan of. This time I used fresh yeast and WHAT A DIFFERENCE. They grown beautifully and taste lovely. Only one think I did wrong I thing is I used unsalted butter and I'm positive they would be much better if I would use salted one. Again thanks for recipe Xox

Hello and THANKYOU for this recipe I am going to use it for my school project our country is Hungary and this recipe will be perfect.do you have any tips for me concerning this recipe?i will be making it tomorrow.we also are researching Hungarian holiday tradition as well.thankyou again. Andrea:)

Thank you for this recipe! I am married to a Hungarian man, and my mother-in-law makes these all the time! They are delicious! I wanted to try making them for a while, but kept procrastinating. When I stumbled upon this recipe in English, I realized that I had no choice. I tried it, and they taste delicious! Mine did not puff up as much as they are supposed to, but my husband (who grew up eating these) says that they taste exactly like his mother's! :) That made me very happy. I think they did not puff up as much because I used spelt flour. I will have to try again another time with a different type of flour and see if I can make it "look" nicer. Thanks again!! :D

Greetings! I'm Hungarian (both parents were immigrants). These are pretty spot on. The only thing I added to make them more authentic was a little bit of pork cracklin' in the cheese mixture on top. Xtra crispy bacon crumbled would be just as good.

My mom taught me to make these. She and my father are from hungry however the recipe she taught me is different. For mine I us margarine and sour cream. Also I put cheese in the dough. When I roll it out I put cheese on top then bake. Everyone loves them. A lot less time and work for my recipe. Just saying.

Like with all dishes, there are many, many different interpretations. This one also has like a million recipes. This is my interpretation :) Sometimes less work doesn't mean better, sometimes does. It's up to everyone to try it out :)

just stumbled across this recipe and i am so excited to try it. one of my favorite youtubers is of hungarian descent and i couldn't find any restaurants nearby so i am going to whip this up myself! looking forward to your 2017 blogs (if possible) !

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I've been sitting tight for these cheddar puffs' formula throughout recent years. It is a customary, old fashioned Hungarian baked good. It is sareen air made with yeast and it tastes stunning! These smaller than expected puffs are crunchy outwardly and super delicate inside! This formula is a definitive group pleaser at parties. Presently, that the Christmas season is on full rigging, I prescribe making these adorable puffs ahead.

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26 year old girl loving to bake, cook, read and live consciously! You'll find tons of recipes that will make you want to put your diet on a halt and some recipes that fit just right with healthy living :)